Rating: 4.5 stars
18 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Inspired by the famed San Francisco meal-in-a-bowl, this comes together with minimal fuss. Serve it with Parmesan toast.

Billy Strynkowski
Recipe by Cooking Light July 2010

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Read the full recipe after the video.

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Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a Dutch oven over medium-high heat. Add onion, garlic, and red pepper to pan; sauté for 2 minutes. Add mussels, scallops, and shrimp to pan; sauté for 1 minute. Stir in 1/2 cup clam juice, parsley, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until mussels open, and discard any unopened shells.

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Nutrition Facts

289 calories; calories from fat 29%; fat 9.3g; saturated fat 1.5g; mono fat 4.8g; poly fat 1.7g; protein 36.2g; carbohydrates 13.8g; fiber 1.5g; cholesterol 138mg; iron 6.4mg; sodium 726mg; calcium 88mg.
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